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Sour Ale - Gueuze



Top 10 Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Base Gose (with fruit addition)
6 gal 4.92% 0 1.051 1.013
All Grain 2313
kettle sour
5.5 gal 6.03% 14.3 1.062 1.016
Partial Mash 2260
Lambic using Turbid Mash
12 L 6% 9.27 1.050 1.004
BIAB 2257
Barrelled Honey Gueuze
14.5 gal 6.94% 0.22 1.059 1.006
BIAB 2057
Smoked Gose
4 gal 4.32% 13.27 1.044 1.011
All Grain 1907
Simple Gueuze
5.5 gal 4.64% 0 1.044 1.008
All Grain 1593
Ginger Gose
5.5 gal 4.91% 8.18 1.045 1.007
BIAB 1501
Psudo-Lambic
6 gal 4.97% 6.97 1.047 1.009
All Grain 1318
Pop gueuze the weasel
5 gal 5.64% 0 1.053 1.010
All Grain 1149
Gose Gossage
5 gal 5.02% 9.61 1.050 1.013
All Grain 1115

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Mango Sour 5 gal
5 gal 5.1% 6.29 1.041 1.002
extract 67
Sea How it Gose (Split Batch 1)
25 L 4.03% 11.62 1.041 1.010
All Grain 93
And So It Gose
6 gal 5.73% 8.11 1.051 1.007
BIAB 110
Mango Sour
19 L 6.48% 14.84 1.058 1.009
All Grain 70
This shit tastes sour to me
21 gal 5.81% 0 1.055 1.010
All Grain 83
Cherry Gose
24 L 4.01% 9.17 1.041 1.011
All Grain 101
Quick Pale Sour 21
11 gal 5.99% 43.32 1.050 1.004
All Grain 140
Raspberry Sour
17 L 6.91% 0 1.068 1.015
extract 142
PS Sour Beer
5.5 gal 4.01% 51.44 1.034 1.003
All Grain 138
Wescoast Goze
16 L 5.24% 13.99 1.050 1.010
All Grain 131

Fermentables Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 25 German Grain acidulated malt 3.4°L
27 11% 2% - 26%
Pale 2-Row 22 Grain base malt 1.8°L
37 45% 10% - 76%
American - White Wheat 21 American Grain base malt 2.8°L
40 34% 6% - 55%
German - Pilsner 19 German Grain base malt 1.6°L
38 53% 20% - 100%
German - Wheat Malt 16 German Grain base malt 2°L
37 37% 4% - 60%
American - Pilsner 15 American Grain base malt 1.8°L
37 36% 22% - 54%
Flaked Wheat 10 Adjunct raw 2°L
34 19% 6% - 36%
American - Wheat 10 American Grain base malt 1.8°L
38 40% 24% - 61%
American - Red Wheat 7 American Grain base malt 2.5°L
38 24% 8% - 50%
German - Bohemian Pilsner 7 German Grain base malt 1.9°L
38 47% 41% - 61%

Hops Used In Gueuze Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 13 3.5 80% 50% - 100%
Citra 7 11 50% 11% - 100%
Hallertau Mittelfruh 5 3.75 80% 50% - 100%
Artisan - Cascade 5 5.8 69% 15% - 100%
Fuggles 5 4.5 93% 67% - 100%
Lemondrop 4 6 67% 11% - 100%
Willamette 4 4.5 88% 50% - 100%
Mosaic 4 12.5 55% 20% - 100%
Perle 2 8.2 100% 100% - 100%
Huell Melon 2 7.2 50% 29% - 80%

Steeping Grains Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 2 German Grain acidulated malt 3.4°L
27 100% 100% - 100%

Yeasts Used In Gueuze Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 16 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Lactobacillus 5335 6 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - German Ale 1007 4 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - German Ale Yeast K-97 4 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 4 White Labs Ale Medium Medium 75% 65°F 69°F
Wyeast - Roeselare Ale Blend 3763 4 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Fermentis - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Lallemand - WildBrew Philly Sour 3 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 11 Water Agt Mash 15% 0% - 55%
Irish Moss 8 Fining Boil 41% 2% - 100%
Coriander Seed 7 Spice Boil 34% 0% - 100%
Sea salt 7 Flavor Boil 34% 1% - 100%
Lactic acid 6 Water Agt Mash 61% 17% - 100%
Table Salt 5 Flavor Bottling 21% 0% - 100%
Whirlfloc 5 Fining Boil 49% 12% - 90%
Epsom Salt 4 Water Agt Mash 9% 0% - 28%
Calcium Chloride (dihydrate) 4 Water Agt Mash 26% 0% - 58%
Chalk 3 Water Agt Mash 6% 0% - 14%

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